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I am, as most of your customers I suppose, passionate about cooking and food. I have been lucky enough to discover about your website while wandering in gourmet forums.

I was (and still am) looking for my first Japanese knife.

I have been always using Wusthof knives, and I must say I am quite happy about their performance - just, sometimes I feel I would like something lighter in weight and sharper in cut - that's exactly when I discovered about japanese gyutos and knives in general.

After browsing your website and reading pieces of information here and there, I have decided to go for a Kikuichi or Masamoto Gyuto... I am still tempted by the carbon steel knives, but I have no idea if I would be "able" to care after them in order to make them not rust.

So, well, I see Kikuichi Gyutos are out of order - my questions for you (there are always questions after such annoying emails, aren't them? :

- do you foresee when the Kikuichi Performance TKC 210 and 240 Gyutos will be available?

- do you think that such a choice is appropriate for a japanese knife newbie or would you suggest something different at that pricepoint and knife type?

Carbon isn't bad care wise. Keep a damp towel nearby to wipe off the blade occasionally and when you are done with it for a few minutes, wash and dry the knife (use paper towel, regular towels can leave moisture on the blade). Wash and thoroughly dry when done.

Kikuichi Elite Carbon is a nice blade, as are the TKC. I have a TKC here for a new handle and it looks like an awesome blade! The Tanaka Sekiso Damascus is one of my favorite gyuto's out there, along with the Richmond AS Laser and Konosuke's stuff. Check out a HD gyuto maybe, similar to the TKC where it is semi stainless, but most are Wa handles, so they are a bit lighter than their Western handled counterparts.

Adam Marr

Post subject: Re: New Japanese Gyuto for first timer

Posted: Fri Jul 05, 2013 4:04 pm

Forum Moderator

Joined: Mon Apr 23, 2012 7:36 pmPosts: 3284

The TKC would be a good first Japanese knife. It's got good blade geometry, is mostly stainless, and I like the blade profile a lot.

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